Nanny’s Rhubarb Jelly

After a long day of back to back meetings, my eyes glazed over my computer screen as my friend, Christa, instant messaged me saying she had something for me. She surprised me with the a jar of her nanny’s rhubarb jelly and a bunch of rhubarb stalks from her trip to Colorado. Apparently rhubarb was growing around her parents’ cabin like a weed (to be so lucky!), and she was kind enough to share some with moi. What was so funny was that unlike the rhubarb from Minnesota, you could smell this rhubarb from several cubes away, it was that tart!

I got home late, and my husband just so happened to buy a baguette. Rhubarb jelly on baguette slices accounted for a large portion of my dinner that night. It was so good, I had to have the recipe, that Christa kindly shared below.

Hi Roberta, This is a short cut jelly recipe not meant to be canned. I am a newbie canner, and know that you need to have the right amount of acidity (e.g. vinegar) ratio in order to can jellies. I would not risk it. Best to keep this one in refrigerator. Thanks for your question! I will be looking to post more canning recipes shortly!